CHINESE COOKING: If you enjoy lamb, you will be delighted with this simple stir-fry recipe.

STIR FRY LAMB WITH SWEET AND SOUR SAUCE蜜煎羊肉:

 

 

 

 

3/4-1 lb. lamb

2 tbsp. sweet bean paste

1 tbsp. sugar

2 tsp. sesame seed oil

1 tsp. fish sauce

seasoning for lamb:

    2 tsp. tapioca starch

    1 tbsp. water

    1 tbsp. egg white + 1 1/2 tbsp. cold water

sauce:

    1-11/2 tbsp. dark Chinese vinegar

    2 tsp. dark soy sauce

    1 tbsp. cooking wine or dry sherry

    1 tsp. finely grated ginger

    1 tsp. tapioca starch

 

 

 

Slice lamb into thin slices then flatten each slice slightly with meat hammer to tenderize. Transfer to a bowl; then add in water to toss well. Beat egg white with water; then add in fish sauce. Add starch into this and mix well. Add starch & egg white mixture into the lamb. Marinate for 30 minutes.

 

Heat sesame cooking oil into a non-stick skillet over medium heat until fragrant; then add in lamb slices, spreading them out over bottom of pan and tossing well to coat for 1 minute. Remove and drain off the oil.

 

Return skillet to medium-high heat to heat 1 tbsp. cooking oil until hot. Add in sweet bean paste and sugar, cooking until sugar is dissolved. Return lamb to pan and cook, stirring and tossing continuously until meat is no longer pink. Mix sauce ingredients well and add in. Stir well to coat meat with sauce; then serve right away.